Introduction

Birria Ramen is a delicious fusion dish that combines the rich, smoky flavors of traditional Mexican birria with the comforting warmth of Japanese ramen. Tender, slow-braised beef floats in a spicy, flavorful broth paired perfectly with chewy ramen noodles and fresh toppings.

Ingredients

3-4 pound beef chuck roast
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
4 packs of Instant Ramen noodles
1/2 cup shredded Oaxaca cheese
1 medium white onion, diced
1 bunch fresh cilantro
4 lime wedges
2 cinnamon sticks (for braising)
2 bay leaves (for braising)
1 large white onion, quartered
2 cups water
1 cup beef broth or vegetable broth
3 Roma tomatoes, cut in half
5 garlic cloves
3 ancho chiles
3 guajillo chiles
4 chipotle peppers in adobo

Instructions

Step 1: Cube the beef chuck roast into 2-inch pieces. Use yellow mustard as a binder, then season the meat thoroughly with the SPG blend (salt, black pepper, garlic).
Step 2: Smoke the seasoned beef at 250°F using cherry wood for 3 to 4 hours until smoky and tender.
Step 3: Prepare the braising liquid by boiling the quartered large white onion, Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for 5 minutes.
Step 4: Remove the ingredients from heat and blend them with 2 cups of the boiling water and the chipotle peppers in adobo until smooth.
Step 5: Place the smoked beef into a Dutch oven, pour the blended braising liquid over the meat, and braise on low heat for 2 to 3 hours until the beef is fall-apart tender.
Step 6: Cook the ramen noodles according to package instructions. In a bowl, assemble the ramen noodles topped with shredded beef, Oaxaca cheese, diced white onion, fresh cilantro, and ladle over the birria consommé. Serve with lime wedges and enjoy!

Tips & Variations

For extra depth, add a splash of beef broth to the braising liquid before cooking.
Substitute the Oaxaca cheese with mozzarella if unavailable for a similar melty texture.
If smoking isn’t possible, sear the beef cubes in a hot pan for a rich crust before braising.
Adjust the number of chipotle peppers to control the heat level according to your taste.

Storage

Store leftover birria ramen beef and consommé separately in airtight containers in the refrigerator for up to 3 days. Keep cooked noodles apart to prevent sogginess. Reheat the beef and broth gently on the stove, add fresh noodles, and garnish before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other well-marbled cuts like brisket or short ribs work well for slow braising and developing rich flavor.

Is it necessary to smoke the beef?

Smoking adds a wonderful depth of flavor, but if you don’t have a smoker, you can sear the beef in a hot pan before braising to still achieve great taste.

Birria Ramen Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

A rich and flavorful twist on traditional ramen, Birria Ramen combines tender smoked and braised beef chuck roast with a spicy, smoky broth infused with ancho, guajillo, and chipotle peppers. Served over instant ramen noodles and topped with shredded Oaxaca cheese, fresh cilantro, diced onions, and lime wedges, this dish offers a comforting fusion of Mexican and Japanese flavors perfect for any hearty meal.

Author: Tara
Prep Time: 20 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Smoking, Braising, Stovetop
Cuisine: Mexican-Japanese Fusion

Ingredients

Scale

Beef and Seasoning

3–4 pound beef chuck roast, cubed into 2 inch pieces
3 tbsp SPG blend (Salt, Black Pepper, Garlic)
Yellow mustard (as binder for seasoning)

Braising and Broth

2 cinnamon sticks
2 bay leaves
1 large white onion, quartered
3 Roma tomatoes, halved
5 garlic cloves
3 ancho chiles
3 guajillo chiles
4 chipotle peppers in adobo
2 cups boiling water
1 cup beef broth or vegetable broth

Ramen Assembly

4 packs of instant ramen noodles
1/2 cup shredded Oaxaca cheese
Medium white onion, diced
1 bunch fresh cilantro, chopped
4 lime wedges

Instructions

Prepare the Meat: Cube the well-marbled chuck roast into 2-inch cubes. Use yellow mustard as a binder to help the seasoning adhere, then generously season the beef with the SPG blend (salt, black pepper, garlic).
Smoke the Meat: Place the seasoned meat in a smoker set at 250°F. Smoke the beef using cherry wood for 3 to 4 hours until flavorful and partially cooked.
Prepare Braising Liquid: In a pot, boil the quartered white onion, halved Roma tomatoes, garlic cloves, ancho chiles, and guajillo chiles for about 5 minutes to develop a rich base.
Blend the Sauce: Remove the boiled ingredients and transfer them to a blender. Add 2 cups of boiling water and the chipotle peppers in adobo, then blend until smooth to create a smoky, spicy braising sauce.
Braise the Meat: Remove the smoked meat from the smoker and place it in a large Dutch oven. Pour the blended braising liquid over the meat. Add cinnamon sticks, bay leaves, and the cup of broth. Braise on low heat for 2 to 3 hours until the beef is fall-apart tender.
Assemble the Ramen: Cook instant ramen noodles according to package instructions. In serving bowls, add cooked noodles, a generous portion of braised birria meat, shredded Oaxaca cheese, and ladle the consommé from the braising. Top with diced onion and chopped cilantro. Serve with lime wedges for squeezing over the ramen before enjoying.

Notes

The smoking step adds a rich depth of flavor but can be substituted by oven roasting at low heat if smoking equipment is unavailable.
Customize the heat level by adjusting the number of chipotle peppers or removing seeds from chiles.
Oaxaca cheese can be substituted with mozzarella or Chihuahua cheese if unavailable.
Leftover braising liquid can be refrigerated and reheated as dipping consommé for tacos or additional servings.
For a gluten-free version, swap out instant ramen noodles with gluten-free noodles or rice noodles.

Keywords: birria ramen, smoked beef, braised beef, instant ramen, Mexican fusion, spicy broth, chipotle, ancho, guajillo, Oaxaca cheese